Recipe

Crustless Cheddar and Sun-dried Tomato Mini Quiches

June 06, 2016
makes 6 servings
prep time 20 min
cook time 35 min

Ingredients

  • Non-stick cooking spray
  • 1/2 teaspoon olive oil
  • 1 leek, cleaned and finely chopped (about 1 cup)
  • 1 cup reduced-fat shredded Cheddar cheese, divided
  • 1 cup fat-free milk
  • 1 egg
  • 1/3 cup sun-dried tomatoes, plus additional for garnish
  • 1/2 teaspoon fresh or dried thyme

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.

Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.

Blend milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.

*May substitute with aluminum muffin cups or individual custard cups, if desired.

Yield: 2 mini quiches, per serving

Crustless Cheddar and Sun-dried Tomato Mini Quiches

PT20M PT35M PT55M Serves 6 Ingredients: Non-stick cooking spray , 1/2 teaspoon olive oil , 1 leek, cleaned and finely chopped (about 1 cup) , 1 cup reduced-fat shredded Cheddar cheese, divided , 1 cup fat-free milk, 1 egg , 1/3 cup sun-dried tomatoes, plus additional for garnish , 1/2 teaspoon fresh or dried thyme,

nutritional facts

Per serving

Calories 110

Total Fat 7g

Saturated Fat 3.5g

Cholestrol 50mg

Sodium 45mg

Protein 8g

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